I had problems with binding, so I decided to process (in food processor) 75% of the cooked lentils to help it stick together. I also ground up some oats to make oat flour and added some flax in addition to some other modifications. Good things happened!

Note: This recipe below has been updated and improved! Feb. 2016

4.9 from 27 reviews

Ultimate Lentil Walnut Loaf

Vegan, soy-free

By Angela Liddon

This lentil walnut loaf is so delicious, you'll find it hard to resist. Raved about by readers, husbands, children, and recipes testers alike, many claim it’s better than traditional meatloaf. The beauty of creating a lentil loaf (as opposed to a meatloaf) is that you can taste the mixture as you go without having to worry about the raw meat. This results in a perfectly seasoned loaf and, trust me, the batter tastes so good! Lentil loaves can be temperamental, so it’s best to follow the directions exactly as written as I’ve tested this multiple ways. Even minor changes to this recipe can result in a loaf that doesn’t stick together as well. I love to serve this loaf with my stunning Cauliflower Carrot Mash, applesauce, and/or steamed broccoli or greens. This lentil loaf is inspired by Terry Walters' Clean Food Lentil Loaf recipe.

Yield8 slices

Prep time40 Minutes

Cook time1 Hour

Total time1 Hour, 40 Minutes

Ingredients:

For the Lentil-Walnut Loaf:

2 (14-ounce) cans of lentils, drained and rinsed*

1 cup walnuts, finely chopped

2 teaspoons extra-virgin olive oil

2 cups finely chopped sweet onion

3 garlic cloves, minced

1 cup finely chopped celery

1 cup grated carrot

1/3 cup peeled and grated sweet apple

1/3 cup dried cranberries (chopped) or raisins

2 teaspoons fresh thyme (or 1 teaspoon dried thyme)

1 teaspoon dried oregano

Fine sea salt, to taste (I use about 1 teaspoon)

Freshly ground black pepper, to taste

3 tablespoons ground flax

1/2 cup oat flour

1/2 cup spelt bread crumbs (or bread crumbs of choice)

1/4 teaspoon red pepper flakes (optional)

For the Balsamic-Apple Glaze:

1/4 cup ketchup

2 tablespoons unsweetened applesauce or apple butter

2 tablespoons balsamic vinegar

1 tablespoon pure maple syrup

Directions:

Preheat the oven to 325°F. Grease a 9x5-inch loaf pan, and then line it with a piece of parchment paper cut to fit the length of the pan.

If using canned lentils, rinse and drain them in a colander. If using lentils cooked from scratch, follow the directions in the note below. After draining, add them into a very large bowl and mash the lentils with a potato masher. The goal is to create a lentil paste while still leaving about 1/3 of the lentils intact.

Spread the chopped walnuts onto the baking sheet. Toast the nuts for 8 to 12 minutes until fragrant and lightly golden. Set aside to cool.

Increase the oven heat to 350°F.

Add the oil into a large skillet, and increase the heat to medium. Stir in the onion and garlic and season with a pinch or two of salt. Cook for 4 to 5 minutes until the onion softens.

Stir in the celery and carrot, and continue cooking for another few minutes.

Into the bowl with the mashed lentils, stir in the walnuts, ground flax, oat flour, and bread crumbs until combined.

Stir in all of the the veggie mixture until combined. Add the red pepper flakes, if using. Taste and add more salt (I usually add another 1/2 teaspoon). If the mixture seems dry, add a tablespoon or two of water and mix again.

Press all of the lentil loaf mixture into the prepared loaf pan. Pack it down as firmly as you can as this will help it hold together after cooling.

In a small bowl, whisk together the ketchup, applesauce, vinegar, and maple syrup until combined. Using a pastry brush (or simply a spoon), spread all of the glaze over top of the lentil loaf.

Bake the lentil loaf, uncovered, at 350°F for 50 to 60 minutes until the edges start to darken and the loaf is semi-firm to the touch. Place the loaf pan directly onto a cooling rack for 15 minutes. Then, slide a knife around the ends to loosen, and carefully lift out the loaf (using the parchment paper as "handles") and place it directly onto the cooling rack for another 30 minutes.

After cooling, carefully slice the loaf into slabs. Serve immediately. The loaf will continue to firm up as it cools. Some crumbling is normal if sliced while warm.

Tips:

* If you'd like to make lentils from scratch, swap the two cans of lentils for 1 cup of uncooked lentils. Add the lentils into a pot and cover with water. Bring to a low boil over high heat, reduce the heat to medium-high, and then simmer the lentils uncovered for 20 to 30 minutes until tender. Drain well.

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When the lentils are finished cooking (and cooling), take 75% of the lentils and process them in a food processor until almost smooth.

While the lentils are cooking, prepare the rest of the recipe.

Sautee your garlic and onion.

Add in the grated carrot and optional celery or green onion.

Mix well and cook over low heat for several minutes.

Add in the grated apple, raisins, and chopped walnuts (do not chop the walnuts as small as shown below- it was from an earlier trial).

I did a HUGE happy dance when this lentil loaf turned out. Eric and I both agreed that it is the best vegan loaf we’ve ever tried. I hope you enjoy it too! It makes a wonderful New Year’s meal if you aren’t feeling the Black Eyed Peas.

It is delicious, chewy, crunchy, and topped with the most addicting sweet glaze.

As for the crumbly leftovers from the previous 3 trials?

Eric suggested they would make a great vegan taco filling! I think that is a great idea. I’m going to freeze a bunch of it too.

I always admire that you can go into the kitchen and face many flops and keep going! It’s def a goal for me in te new year to develop more of my own recipes but I’m always so afraid to fail. Any wise words :)? And a question; when you are working on a new recipe, specifically when baking, how do you deal with the costs and waste of flops?

I usually tell myself that eventually I WILL be successful and the thought of that is very inspiring to me…and heck, I also need blog content so that right there is motivation to keep going and stick with it.
I rarely throw anything out (unless it is burned or not edible…) and often my flops are still decent so others eat them. Eric brings leftovers into work and his coworkers gobble them up or I freeze things or use them in other ways (such as the crumbly lentil loaves will be used as topping for salads or as taco fillings!).
As for cost, yes it is very expensive and I spend most of my money on food, but I cut back in other areas to offset the cost. I would rather buy good food than have an expensive cell phone or cable, but maybe I am just weird like that! ;)
I also buy many things from my wholesaler Ontario natural food coop (in bulk) which is soooo much cheaper than buying things from the grocery store shelves.
I hope this helps and goodluck to you!

Non you’re not weird- I also rather spend money on good food and quality ingredients than having 3 new outfits each month. But the cost of quality ingredients is what scares me from having too many baking ‘flops’ haha. Well you got me convinced anyway, I’ll suck it up and get more bold in the kitchen in 2011!

Thank you for such inspiring recipes – everything I’ve made has turned out perfectly – where in Toronto, can I find a wholesale natural food coop? I live on the Danforth and food stores here can be expensive.

I’ve had the same problem with pretty much every other vegan loaf recipe I’ve tried. This is why I always process my ingredients together when I make a loaf, too! I was getting tired of the nutroast on my blog and didn’t use it this year. . . so happy to have an alternative in this one! I’ll have to sub for the glaze, but I’m determined to use something similar, as I bet the glaze really helps to make the recipe stupendous. Looks fabulous! Happy New Year, Angela! :)

Hmmmm, I was never one for meat loaf when I ate the real thing, but I’d be open to giving this one a try. Looks super protein-packed- in a hearty, healthy way… and taco filling? Genius, Eric, genius. HAPPY NEW YEAR!

I am making this and the Chick Pea patties from Veganomicon alongf with roasted veggies for the work week. Thanks for all the hard work to make it so good. Don’t have apple butter, but I think it’ll be ok. Happy 2011

This sounds great! I am planning to incorporate more beans and lentils into my diet in 2011 so this is a great place to start. You guys must have a lot of lentil loaf leftovers after all those trials! :)

I have had issues with the few things I’ve cooked from the Clean Food cookbook too … things either the texture was off but it was still edible/tasty or the texture was fine but it was kind of bland and boring … I guess that is why you must experiment! And I love how you don’t let things go to waste just because they aren’t blog worthy :)

I’ve made the lentil loaf from Clean Food a couple of times, it is delicious!
I find that it does crumble at fist, but oddly enough when I refrigerated it and take it out the next day for leftovers, it stays together!

I found refrigerating it helped (as in I could slice it) but once I put my fork through it, it fell apart again! It was delicious tho, which is why it will make a great topping for tacos and salads. Mmm

This looks amazing, Angela…and 4 trials later, i bet you were kinda hating lentils and the fact that you ever tried to embark on a lentil loaf! I will admit that I would trial a cookie recipe *maybe* 3 times. I would never trial a savory recipe more than once, but that’s my ummm sweet tooth priorities talking, clearly..haha :)

And don’t you HATE it when you follow a recipe to a Tee and it fails?! That should be illegal to have that happen! So sorry you were up to your eyeballs in lentil fails!

This is merely a fan comment. I have been reading your blog loyally for the past several months. I rooted (and voted) for you for the food blog contest – you were amazing and think about it, in this world a vegan blog to get so far – you are clearly captivating with your lovely photos, kind voice, and honest style – I am so happy and grateful to read your blog and for your dedication to your passion and to your posts. Thank you!!! I want to wish you the best year yet – filled with love, productivity, passion, and health. I always look forward to a quiet moment (and believe me I have few) in which to check in and be invigorated by your words. Finally, I wanted to also let you know that you inspired me to create my own goals/resolutions for 2011 that I am tracking and will work diligently to abide by. They are all set in the positive – what to do, not what to don’t. I appreciate you and all you do!!!

I love Eric’s idea for saving the leftovers. The only bad thing about doing recipe trials is when it buggers up and then you feel like you either have to toss it or eat something that’s not that great…salvaging the first versions is always awesome and I bet that would be phenomenal in a tortilla with some salsa!

Very interesting. I do like meatloaf, and my husband and I both eat meat, but we’re also very into vegetarian cooking. I think he might actually like this. I’ll put it on my list. I think there at least 5 of your recipes on the list, haha.

OoOoO I want to try this! I am going vegetarian for 1 week and vegan for the next just to see how my body reacts and see if it makes me feel different!
Thanks for the recipe. Thanks for ALL you recipes ;)

I didn’t think this sounded very appealing when I first heard the name, but after reading through it, it sounds pretty good! I love making homemade bean burgers, which are always so much tastier than storebought faux meat burgers. I’ll have to try this sometime!

I think red lentils are much softer and fluffier when cooked and green lentils retain their shape…(unless I just cooked the red lentils too long!)…then again I did process 75% of the green lentils. I loved that the green lentils gave it texture.
I dont think it would come out exactly the same, but it could work with red lentils.

You sure have some “stick-to-it-iveness”. There is NO WAY I would try a recipe that didn’t work for me the first time. Guess I lucked out with the Clean Eating loaf since it worked for me. I liked the coupling of the cranberry applesauce with the loaf. It added so much to the taste.
Anyway – 100 applause for such great effort. All your recipes turn out great. Best wishes and good cooking in 2011.

I have lentils and walnuts in my pantry right now… perfect! I’m not a big fan of the typical meatloaf/ lentil loaf/ nut loaf glaze….I don’t really like the BBQ ish taste. Do you have a recommendation for another kind of glaze? I suppose I could just stick to your lentil walnut burgers but this loaf looks so good!

Don’t you just love those Clean Food and Clean Start cookbooks? They are awe inspiring. And my experience is that everything I have made from them has come out great, so I’m sorry to hear about your lentil loaf experience. But I’m also glad that if I have the time I will turn to your recipe to whip up! Have you ever made her (Terry Walter’s) tofu pumpkin pie? It rocks!

I also wanted to let you know that you inspired me to make my own 11 in 2011. I never would have rolled that out publically if it wasn’t for your lead. So, a very heartfelt thank you!

Not at all! It’s shockingly amazing! If I didn’t make it myself I never would have believed it. Actually a friend of mine made it first and told me it was good–or I wouldn’t have gone there. I did use a commercial graham cracker crust from WHole Foods (cause my bud didn’t like the crust in the cookbook so much). It’s a baked pie-so any baked crust recipe that you like will work. Or forget the crust, the filling is so good!

um hello AMAZING, this was so tasty, I can’t handle how good it is – I made half the batch to try it out, and am now starting to make the full one, because half is almost gone! Thanks so much Angie for your hard work!

Thanks for this! I, too, have had experience making a crumbly lentil loaf, and it was such a disappointment. Thanks for doing all the work to come up with this amazing recipe! It looks fantastic. It’s funny – I had been laboring over getting just the right veggie burger recipe since the summer, and it didn’t “gel” until I processed some of the ingredients in the food processor. Then they stuck!

Best Lentil-loaf ever. In fact, probably one of my favorite foods ever now. I really do think you’ve changed the world of lentil loafs here, my dear.

I made a double batch of the glaze so it was nice and saucy, and added a ton of smoked paprika in the loaf. I kind of cheated though… as luck would have it I made a delicious pot of lentil soup just the day before so I threw that in their instead of the plain lentils. It was a fairly safe soup, just onions, celery, carrot, lentils, garlic, crushed tomatoes and some regular spices… so I blended a tiny bit of that up and it worked like a charm! With the oats and roasted walnuts, it’s like a vegans comfort dream… and in loaf form to boot, lol.

You can better your bottom dollar that when (not if, when) you’re book comes out, I’ll be pre-ordering it…. and probably more than one so I can give them away as gifts!

if you didn’t think this could get much better, it can! I made the exact same recipe, put in greased muffin tins, topped with glaze, baked and THEN topped with mashed potatoes….meatloaf cupcake styles! It is such a handy snack, and I find as vegans it is hard sometimes to have grab and go food, we can’t just slap a sandwich together, these little cupcakes are a full meal in a couple bites! Just think of the possibilities…

ooo I have to try this! I just made lentil rice patties and I was having the same problem of getting them to stick together! Luckily I just used the patties a top a salad so I crumbled them up anyway! Thanks for the suggestions for how to get it to hold ANd now I know I could have used a flax egg instead of an egg white for binding! I wasn’t sure if it would work or not!

I made this the other day and it’s super tasty! I live alone, so I froze all of the leftovers for quick meals. However, I definitely only got 5 slices out of it and not 8… I did put it in a 9 inch round pan instead of a loaf pan (don’t have one) so maybe that’s why? Or maybe it was just so good that I subconsciously cut bigger pieces! ;)

It is just as delicious as it looks and it really stays together! The whole family enjoyed it (ages 2-40). Thank you for figuring it out and sharing. I will be sure to pick up your cookbook when it comes out.

I have fallen in love with your blog, Angela! I am new to vegan cooking but a long time passionate cook. Your recipes are thorough and easy to follow! I love how you persevere and include substitutions, etc. I am literally making this loaf right now! Hope it turns out well! Keep it up! :)

Made this last night and, oh boy ! It’s very tasty. I made four mini loaves. Half a mini loaf was very filling. How well does it freeze? It’s very moist and I worry that freezing it might change the texture horribly. You always amaze me Angela! I have yet to make a recipe of yours that doesn’t make my palate swoon.

Made this tonight for dinner. It turned out perfectly. I was only expecting 1 loaf but it actually made 2. My son even liked and typically he hates ally food. Thanks for all your efforts in perfecting this recipe.

I made this loaf for dinner the other night and loved it! I placed all my veggies in a food processer then sautéed them for a few minutes to let out some of the moisture. For my husband I left out the lentils and added ground meat for him. It was perfect!

The glaze totally made this! And I’m so glad you figured out that processing the lentils is the trick. I’ve noticed that’s become a theme in a lot of your dishes – but totally solves the crumbly vegan dish issue.

Also, I added a bit of cumin (not too much since it’s powerful) … maybe 3/4 teaspoon – to add a little zip. Cumin + walnuts always satiates any sort of lingering meat craving I might have and worked perfect for this ‘meatloaf’ replacement :)

The weather today really put me in a Fall mood and I decided to try this loaf becuz it seemed like the perfect Fall dish :) it was unbelievably amazing!! i love it so much!!! I already can’t wait to make it again. Do you know if it freezes well Angela?

I’m not a vegan, but I made this (and some variations with chopped olives, different nuts, whatever’s in the pantry) and it is SO good! I slice it, then freeze it so I can take it to work for lunch. Tastes great even at room temp!

Oh my! my loaf is ‘resting’ and the scent of the glaze is unbelievable. This was meant to be a make and freeze loaf for work and such but I think I might just have to cut off a small slice. Yummers! Second time making the loaf and wow, it’s really good. Processed everything in my magic bullet instead of pulling out the processor.

I am so glad that I have come across your yummy blog! I am a vegetarian & have been making a transition into a vegan lifestyle for a few months now… and your blog has made it so much easier!! I made quite a few recipes from your blog and they are all so delicious. I have been wanting to make this for awhile. Meatloaf was a favorite of mine as a child and since I became a vegetarian a couple of years ago, I have been dying for something vegetarian. This was even BETTER than ANYTHING I have ever tasted. Even my boyfriend, who is not a big fan of my vegetarian/vegan cooking was amazed by it…. I ate one piece and before I could blink he had scarfed down the rest!!! Mealtimes are my favorite part of the day because of your blog!!! THANK YOU for sharing your talents with the world!

…and a suggestion for dessert, “Pumpkin Pie Smoothie” (ice, almond milk, pumpkin puree, soaked dates and a pinch of cinnamon). They are refreshing and just a little sweet – you could top them with Angela’s coconut milk whip cream recipe for something really dreamy!!

Angela – I made this last night and it was amazing (absolutely no crumbling!). My 19-month old asked me for more 3 times!! We practially licked our plates clean. I served it with steamed squash and corn fresh off the cob. I think the left overs will sliced, browned in a frying pan and served on a multi-grain bun with pumpkin seed butter and salsa!!

My mom made this last night, as my family was having lamb chops and I am vegetarian. Everyone loved it, including my meatloaf-loving dad. I will definitely make it more often, as well as looking through your other recipes.

I made this loaf for dinner tonight, two nights after Thanksgiving, because it’s what I WISH had been served at my in-laws’ Thanksgiving gathering! I followed the recipe to the letter and it turned out perfectly. Served it with mashed potatoes & vegan gravy, and homemade applesauce. SO delicious! Thanks for perfecting the recipe!

We loved this recipe! It was my first successful loaf I’ve ever made, and my 8 yr old loved it too! I didn’t have green lentils, so I used 3/4 cup of french lentils and 1/4 cup of red lentils – I had to cook them a bit longer, but it was great, and I didn’t find it too heavy on my stomach which I find with most loaves. Thanks!

I’ve had my eye on this recipe for a very long time. Finally made it for our family Christmas yesterday. My extended family is very meat-centric and I am not. I brought this dish thinking no one but me would eat it and I was pleasantly surprised! I rec’d so many compliments on it. I had people asking me why I was eating meat!!! I tricked them :) It was so funny! The look on their faces when I told them it was a veggie loaf w/o any meat!! Thank you for making our meal more enjoyable!

Hi Emily, Yes I think some readers have commented saying this tried this. I think you can freeze the raw loaf (just put batter in the pan with topping and dont bake), thaw it at room temp completely, and then cook it as normal. Hope this helps!

Just made this. Always looking for a good vegan “meatloaf” recipe. It was wonderful and the glaze was amazing. Only issue I had was that it took twice as long to cook. But no worries, I will plan ahead next time. Also made the lentil/walnut burgers today (since I was cooking up lentils anyways) and they are great! I have been making my own veggie burgers for quite some time now. I must say, yours held up better than any I have done so far. Can’t wait to try the veggie and chickpea burgers next. Thanks for taking the time to post so many wonderful recipes. Can’t wait to try more!

I made this again but REALLY simplified it and it came out as the best version! I just dumped everything raw into a bowl (kept the oats whole, just chopped raw bread for breadcrumbs, used raw walnuts, chopped celery and onion raw but left out carrot), upped the spices a tad, and covered with a thin layer of Annie’s smoky BBQ sauce. So much easier and surprisingly more delicious! I recommend the easy way!

OMG. I tried this recipe because I’m trying to force “Meatless Monday” into our weekly routine. It was DELICIOUS. My husband, who doesn’t consider supper ‘supper’ without a big slab of red meat said he would eat it again- he had seconds! Wow!

Thanks so so much for your blog- every recipe I’ve tried has been amazing. You’re all over my Pinterest board!

My daughter and I are changing our lifestyle diets to veganism. I have recently discovered your websit and I alstoutly live it. Amazing mouth watering photos and tempting content. Meatloaf use to be one of my daughters favorite meals. I’m so excited to see you have made a vegan version of it! I’m so excited to have found your website. We can’t wait to try many of your recipes!

How long’s it usually take you, start to finish, on this one? It looks like even though you can multitask it, I feel like it would still take a really long time (at least 3 hours, for me anyway!) to get it all done. But it looks so good that I really want to make it anyway! :)

I made this for my whole family for Easter. It was super good!! I served it with mashed sweet potatoes and braised collard greens. I doubled the recipe so making the loaf was rather labor intensive but in the end it was well worth it and we have a ton of leftovers!! The only issue I had with the dish is that the loaf came out mushy. I am not sure if I did something wrong but I doubt it affected the taste.

Hi! This recipe looks great, and I’m excited to try it. (I was googling for a good vegan lentil loaf recipe.) Thanks for posting! Quick question….in the ingredients section you say to use dry lentils. In the directions section, you say to cook GREEN lentils. I just wanted to clarify…do I need to specifically use green lentils? I was just planning to use the standard lentils I have in my cupboard (they look kind of brownish), but now I’m worried that the recipe won’t turn out quite right if I don’t use green lentils. Please let me know. Thank you!!

Hands down my favorite blog! You have so many great recipes!! Going to try this one tonight and see how it turns out. Eating vegan has made me so much more creative with my cooking. Thanks for being an inspiration! :)

My stepmom made this ages ago, and I had to come back and look this recipe up again! This was the ONLY loaf (or what could be turned into a burger) homemade recipe I’ve found yet that I’ve ever liked, and the only store bought one I could find that equals this for yumminess is the Q’uorn chicken burgers. Thanks for the Vegan swing on a meatloaf. (Fall is coming and it turns out for the first time ever I actually miss meatloaf ;P) Glad to hear about the taco filling idea too! I’ll try using this broken up in taco’s, and I might even try a “meatloaf” sandwich for the first time in my Life! Thanks for all the wonderful ideas!

Love your blog. It’s funny, to me, how we differ as vegans/vegetarians. I grew up by a chicken farm and cleaned chickens as a youth, plus saw many, many disgusting eggs. Enough said there. I have always despised all seafood – I think it’s 75% the texture. I don’t eat pork because I’m Jewish. The foods i truly miss are meatloaf and beef stew. That’s about it., but I really REALLY miss meatloaf. Thanks for this! It’s in the oven right this second. I’m having a glass of wine while I wait! :-)

This looks great but I’m slightly scared of the idea of having apples and raisins in a meatloaf like entree. Does this make the loaf sweet? Or is it still savory? I know I should trust your judgment but I’m slightly cautious…

Thank you for this recipe! I’m stoked to make this for my work’s christmas party – we’re lucky enough to have a few vegetarians, and I’m happy to provide a ‘main dish’ for us non-meat eaters.
This is perfect :)

Thank you so much for this recipe! It lifted right out of the pan with no problems. I have never had a lentil loaf hold together so well. It tasted wonderful and the glaze was beyond amazing. I was worried that the processed lentils would make it mushy and my boyfriend was skeptical about the raisins, but we both loved it. The only change I made was to use pumpkin butter instead of apple butter, because that’s what we have on hand.

Thank you for this recipe, this was our (first) vegan xmas dinner, it was perfect. I forgot about buying apple butter, don’t know if we have it in the UK, so I used an onion marmalade for the glaze instead, beautiful!
We will be having it every xmas and I know it has room for adaptations too :)

Angela, I have made this loaf many times for family and extended family. It has become a family favourite. We love the texture and the taste. The glaze is a perfect fit for the recipe. The last time I made it, several family members asked if I could make extra and freeze it for them. Unfortunately, freezing did not work. It was mushy. Any suggestions? Also, I just bought your cookbook. My husband is anxious to shed pounds by tasting so many of your recipes. They look so creative, healthy, and life-enriching. I can’t wait to try the cocoa crunch almond butter banana bites. Thanks for all your pioneering for the benefit of us all.

Hi! Could you please suggest a substitute for the apple in this recipe? I don’t think we have organic apples (or pears) here in the Philippines, as far as I know. I’m trying not to eat food from the Dirty Dozen list:)

This recipe calls for green lentils…I am new to this way of eating and is there really a difference in green and brown lentils? I have brown but have not found green ones. Is this an either or type of issue? Thank you for any help you offer. This recipe looks great and I am anxious to make it.

I made this for thanksgiving dinner for myself while the other 17 guests had turkey. I barely have any left! It was by far the best meatless or meat for that matter , loaf I have ever eaten. The review was unanimous.

I have the book “Oh She Glows,” and I LOVE it! In fact this blog has changed my life. But I need some help. I haven’t had a problem with a single recipe… except this one. My son picked out the meatloaf and I made it by the book. Unfortunately the flavors did not come out. It stuck together, had the consistency of meatloaf but I’m not very excited about eating leftovers. Any thoughts? I’m thinking about adding one of those meatloaf spice packets on top of the regular ingredients next time. I’m teaching my 4 year old twins healthy eating habits, and it would be great to have a go to vegan meatloaf recipe.

Hi, mild dilemma…I live in a remote part of Norway and at present only have access to dried red lentils or red/green lentils in an aseptic cardboard pack from the shops… Any advice on how I can make this work?

I just toss all my ingredients in my bread maker. It mixes the cooked strained lentils with all the other stuff and bakes it into a nice loaf. Then I take it out and bake the glaze onto the top in the toaster oven. Seriously there is no reason to slave over a simple lentil loaf.

I’m so excited to try this recipe for Thanksgiving!! I was a vegan in my early 20s, and I “came home” to veganism earlier this year. Thank you for working out the kinks and coming up with a great recipe!

I have just made this for dinner. I shared it with my daughter, we both loved it. I would have to say it is the best lentil loaf ever. Thank you. I served it with green and orange veg. I am freezing 4 slices, wrapping them in baking paper and then storing them in Tupperware. I am confident they will store well. The loaf is so moist it is a pleasure to eat.

Hi, this looks delicious and I would love to try it for Christmas dinner this year (heheh, with a few of your other recipes!). Just wondering if this could be made a day in advance and if so, how would I preserve it? Sorry, I have no cooking smarts – wondering if I make it raw and keep it in the fridge overnight and then pop in the oven when I’m ready? Can it be frozen before cooking or should it be frozen after cooking? (Ore just kept in the fridge). Thanks sooo much!!! :)

Not sure if you have been asked this or ever considered it, but what do you think about adapting this a bit into a wellington? If you did, what modifications would you make? Looking to make this a bit fancier for Christmas dinner. If you think it wouldn’t work, then feel free to let me know so I don’t spend time and money and then it turns out badly. <3.

HI! I made this and was delicious!! added dried red bell pepper and spinach; used 2 eggs instead of flax egg; didn’t have ketchup so used dijon-apricot-balsamic and it was delicious!! Thank [email protected]

Hi Clancy, I haven’t tried this recipe with cashews, so I’m really not sure! I think pecans might be a better swap, but if you do try cashews I’d recommend chopping them very finely since they are so firm. Hope this helps! I’d love to hear how it goes.

HI Angela!
We made this and absolutely loved it! Even my hubby who is a meat and potato kind of guy begrudgingly admitted he liked it. I ended up using Walnuts because we had to make a extra store trip anyway. I followed your recipe basically to a T except I didn’t have flax. So I substituted flax with ground chia seeds and it stuck together (I only used half the Amt because chia loves water) and it stuck together wonderfully. So basically it was a hit!

We just picked up your cookbook today and I am excited to try your recipes. While I was browsing through I noticed a recipe (protein goddess bowl) and you got the idea from the Coup! That is one of my absolutely fav restaurants as they are veg and also support local first. After I saw that I realised you are a fellow Canadian! So hi from calgary and thank you for all of your awesome recipes!

This Lentil Walnut Loaf was amazing! I made it for Easter and was perfect – shared with some non-vegans who loved it as well. I cooked it 30 minutes longer than suggested. The loaf was full of flavor and different textures. We all felt we were eating something very healthy and hearty – and we were! I will for sure be making this again. Thanks for sharing your recipe for all to enjoy!

Just made this and it was delicious! My first vegan loaf ever and it made for the best Sunday evening dinner – with some mashed cauliflower and sauteed spinach. The only thing that is a bit weird is that I never saw where the walnuts are supposed to be added in the recipe instructions. I figured it out – add when veggies, etc are added – but weird that it never mentioned walnuts later in the mixing instructions.
Also, I omitted breadcrumbs and had dried cherries on hand instead of the raisins/cranberries. Delish!!

I tried this loaf a couple of months ago, It was the best lentil loaf I have ever made. It had so much flavour and texture.. Delicious. I read on the blog that it did not freeze well so I tested it for 3 months and it froze and thawed beautifully, it tasted better/as good as it did when first made. I have found that most dishes of this type “flavour up” if served the next day – whether meat or lentils. This loaf stays moist.

Thanks for the great and helpful comment, Vivien. I’m so glad you like the recipe, and it’s great to know freezing it worked out well for you. I’m sure lots of other readers will appreciate the info, too!

This sounds delicious and I’d like to try this! Would you please clarify the flax egg instructions. Do you mean we make a flax egg (which I don’t see listed in ingredients, but I believe it’s adding ground flax and water) and add that (and that is separate from the additional ground flax? Or do we make an “egg” with the flax you have listed? So flax is added only once? I hope this question makes sense. And can I substitute an egg (but still add the flax)? Sorry for my confusion.

Hi Jane, I’m so glad the revisited recipe helped clear things up with the flax egg! If you have any more questions, please don’t hesitate to ask. I’d love to help! I hope you enjoy the walnut loaf when you give it a try. :)

Just made this – followed recipe to a t. Delish!! I’m 40 weeks pregnant (due today) and this was perfect today and also freezing for after baby is born. Absolutely wonderful – thank you! My favorite part is probably toasted walnuts and also glaze is key. My husband declared it once of the best things he ever ate and far better than any meat loaf he had. Also mine totally held together – no crumbling. Thanks!

Congratulations, Elizabeth! I’m sending you and baby-to-be tons of well wishes. So glad to hear you enjoy the recipe – it’ll definitely be great to have leftovers on hand after the little one arrives! :)

Hi. Good looking recipie but I’m a bit confused about the flax seed. In the picture captions you say “prepare the flax egg”. Is this the ground flax mentioned in the ingredients list soaked in water (how much) or an additional item?
Thanks

Hey! Oh, great question! I actually have revised this recipe which is why the blog post directions and actual recipe do not match up anymore. Thanks for the heads up. Please follow the recipe itself as it’s correct. :)

I’m making this for Thanksgiving, just a couple of questions. I’m in Ottawa and have only been able to find 19oz cans of lentils which will throw off the proportions of this recipe. What brand did you find 14oz cans in? I’ve also been unable to find spelt bread crumbs. Do you have another suggestion for a vegan substitute? The best I can find is panko. Many thanks and Happy Thanksgiving :)

Hi Sharon, The brand of lentils I use is Eden Organics in 14 oz cans. I *think* this translates to about 1 1/2 cups of cooked/drained lentils so you could always measure out that amount for the recipe. In terms of the spelt crumbs, the brand I use is Sasha Co. I do think Panko should work just fine though! Enjoy, and Happy Thanksgiving! :)

Hi Angela! Hope all is going well for you and your expanded family! I made the lentil walnut loaf this evening along with the cauliflower carrot mash and it was a big success! My husband loved it as did I. ? But there are only two of us and the recipe made enough for many meals. I am going to freeze a few portions. I’m wondering if you have frozen the loaf before and how that worked out for you. Thanks!

Finally got round to making this one and it was a big hit! It was an even bigger success the next day after refrigerating the left overs. Hate to say it but, cold, it tasted much like a savoury meat pie like we used to serve on Boxing Day (I’m in England) as part of the Christmas feast. It will definitely be making an appearance this Christmas!

This loaf has become a Thanksgiving tradition! Being the vegan in the family used to leave my mom stumped, but once I started bringing this around about 3 years ago everybody begs for it this time of year! So excited to make it again for the 4th year in a row! Thanks so much for this recipe!!

Hi! I want to make a lentil loaf this week. I like this recipe. Ingredients are easy to find and looks quite good to prepare. But, do you think it wouldn’t work if I eliminate the apple and raisins? Thanks!!

Ii tried this apple lentil walnut loaf tonight. It has beautiful fresh ingredients in it but I think the lentils ruined it. It tasted weird, I usually love all the ingredients. But this one I give 1 out of 5.

Hey Adriane, The glaze adds a nice cut of tangy sweetness, but I don’t think it’s necessary to enjoying the loaf at all. This is still a delicious, hearty meal without! What about serving it with an unsweetened marinara sauce?

Hi Jennifer, I’d say go with the brown lentils, as they’ll cook up to be more similar in texture and size to the green lentils the recipe calls for. While both brown lentils and green lentils are great “all-purpose” lentils that hold their shape fairly well, French lentils tend to hold their shape even better and have a chewier end texture (they’re also notably smaller than green lentils). My worry with using French green lentils is that they might not break down enough (which helps bind the loaf). Hope this helps!

I just wanted you to know that awhile ago, I made this recipe from your cookbook and was very pleasantly surprised! I’ve been making this this regularly ever since. I had a craving for it today and am too lazy to look for my book today so came on here. Thanks for perfecting the recipe, it’s pretty perfect!

My hubby and I sometimes eat dinner at different times as our schedules don’t always link up. I was wondering what the best way would be to reheat this recipe? So my hubby can enjoy the loaf just as much as me, a couple hours later.

Hi there Shannon, I very often let slices of the loaf thaw at room temperature then throw them on a skillet to heat them up. It sounds like that method might work well for you two—that way you can each heat up your servings separately!

Hey Ruth, I think you can do both, actually. I would probably bake it ahead of time and then pop it in the fridge until chilled. Then I would slice it up after chilling. This way, you could try reheating the slices on a lined baking sheet and you wouldn’t have to wait until it set/cooled before slicing and serving. Does that make sense? :)

Aloha from Kauai,
Thank you so much for this perfect lentil loaf recipe! (sorry about the grey hairs…..) I am a caterer and I often need to make vegan and vegetarian food. I follow the recipe exactly (which is hard for me usually but very necessary for this recipe for it to be perfect!) except sometimes I use different toppings. I have frozen it in slices and it thaws beautifully! Today I am making 4x the recipe for a large group! I really appreciate your time and testing of this great loaf!!
Sandy

Hi, I know this is an old post but I’ll be making this for Thanksgiving and I just needed clarification on something.
With the cooked lentils, do I mash 75% of them or process 75% of them in a food processor?
I just don’t want to screw it up, cuz I only have time for one attempt! Thanks for any help anyone may have! :)

Hey Joanna, I tend to use a potato masher to save having to clean my food processor, but I think both would work just fine as long as you don’t over process them into a full, creamy paste. Does that help at all?
Happy Thanksgiving!

Love this recipe, flavors are amazing! I did a double batch, but man, it seemed to take me a long time to prep! I even used canned lentils and a frozen mix of diced onions, carrots, and celery, and used my food processor to mix everything. We are loving it though. I blended mine more than your pics show and we are loving the consistency and flavors so much. I’m gonna try it again without doing a double batch and try a little cup of applesauce instead of peeling and chopping apples to see if that speeds it up a bit. Either way, I’m sticking to your recipe as a base because it was wonderful! Thanks!

Hey Becca! I don’t think I’ve tried this without walnuts before, but I was actually just thinking about this the other day (and what I would swap in its place). I think the walnuts may absorb a bit of moisture so you might be able to leave them out and just reduce the liquid a tiny bit. I’m not sure about swapping with mushrooms…they are high in water and I’d worry that the loaf would be too wet…but you could always cook them down before using (to get most of the water out), I suppose! Let me know if you try anything out. :)

Hi Angela, I am going to make this for Thanksgiving this year and am really excited about it! I was just wondering if you had any thoughts about making it a bit more moist? I haven’t made it yet but I noticed a lot of the reviews comment on it’s dryness. The flavors sound awesome so I definitely want to make it, just wondering if you’ve experimented doing anything different to make it a bit more moist? Your suggestions are greatly appreciated. Thank you!

Hey Megan, Oh I’m happy you’re going to try it out! I updated the recipe as of Feb 2016 (which you’ll see in this post), so I wonder if the comments about dryness came before the update? Either way, I think if dryness was a problem the loaf could be baked a bit less time (sometimes ovens run hot). Please let me know how it goes if you try it out…maybe a test run is in store before the big event?

Made the recipe exactly as written, and it turned out great! I used a fine-toothed knife to cut the cooled loaf, which kept any crumbling to a minimum. Leftovers were yummy, but I liked it better just-made. This was a major time commitment — a full 2 hours of prep work + clean- (would naturally be less for someone using a food processor) — so I’d primarily reserve this for special occasions, rather than everyday cooking. Will probably make a double-batch next time. Family and friends — carnivores, vegetarians and vegans alike — loved it.

Hey Laura, I’m so happy that you all loved it! I agree with you on it being for special occasions. I’m actually hoping to make a speedy version of this recipe at some point..it’s on my list! Wish me luck ;)

Hey Bethanie, I find coconut flour behaves quite a bit differently than oat flour does. It absorbs a lot of moisture, and the flavour is pretty pronounced. So I’m really not sure how it would impact the outcome of this loaf…I’m so sorry I can’t offer any advice. If you try anything out please let me know how it goes.

Hi Danielle, I apologize for the photo confusion. Those were taken from the original trial several years back. I recommend following the updated recipe’s instructions and not pay attention to what’s happening in the photos exactly. :)

This was so good!! I made it the day before Thanksgiving and reheated it, and it reheated well, didn’t dry out or anything. All the textures were really nice. I loved not eating a weird frozen store-bought thing made of random crap. Thanks!

Hello – this looks delicious! I am hoping to make it for Christmas for the vegetarians in the family. I was wondering if you have any suggestions for something I could use instead of breadcrumbs? One of us is gluten free! Thanks so much!

This is absolutely delicious!! I substituted fennel stalks from the garden instead of celery. My meat eating husband loves it too, both for dinner last night and cold with a salad for lunch today! I am not into ketchup, so I served with tomato and eggplant relish I bought at the farmers market last weekend. Thank you for the grey hairs it took you to perfect the recipe!!

I’ve made this recipe from the cookbook four or five times now and love it more each time. I have also found little efficiencies and personal preferences each time that I would like to share:
-red lentils cook softer and I didn’t need to pulse them, saving a step and a LOT of dishes.
-I cooked the lentils in veggie broth to add flavor and didn’t drain them but let most of the excess liquid simmer out.
-I added the walnuts, flour, flax, bread crumbs salt, pepper and spices directly to the pot the lentils cooked in and mixed them up right there.
-I cheat and use white flour and regular bread crumbs bc spelt crumbs and oat flour aren’t ingredients I use regularly
-I put the onions and garlic in one prep bowl
-I put the carrot, celery and apple in another (I omitted raisins)
-I doubled the glaze recipe and used half to top it before baking and the rest to drizzle over the plate when eating (it is seriously so good!)
-I add a couple tablespoons of water if the mix is looking too crumbly. I had one turn out too dry and it tasted good but I had to spoon it out of the pan.
-I split the mixture between two loaf pans bc mine are smallish. I always freeze the second one but it ends up coming out a couple days later because it’s so freaking good!
With these tweaks I’ve been able to cut the prep time to about an hour. Next time I’m going to try and double the recipe and have three little loaves frozen for whenever. Thanks, Angela!

I’ve just been in a yoga camp with the most amazing food ever! Lunch today was this loaf and it was soooo good I just had to ask about the recipe. I am definately going to be making this myself. Thank you

Been a long time, but boy am I glad I found this recipe (and your website in general)! So we’re not a vegan family, but digestive problems put some serious restrictions on what foods I can tolerate so I’ve always been on a quest to find dinners we can all enjoy as a family without me having to eat a separate meal.

I was already cooking lentils when I realized I was missing a couple things, and panicked a little because you are very clear about not making changes. So although I did make adjustments, it was still fabulous. The kids and husband went back for seconds and more the next day … yea, next time I’m making multiple loaves at once.

I knew that between the potato and almond flour I was going to need to add extra moisture, and I did have applesauce so I used about 3 tbsp. in the final mixing until it felt and sounded like a traditional meatloaf raw mix. I also did use raisins instead of cranberries.

I roasted the leftover sweet potato and a few more as a side item, as well as sauteed onions and spinach.

I do recommend taking the time to look at the pictures before making the loaf–I misread the part about the parchment paper and only lined the pan’s bottom–no handles for me. It really wasn’t a huge deal as it held together well enough after about 10 minutes cooling for me to get out complete slices with the help of a butter knife and gently-held tongs.

Hi there! It’s in the oven as I write. Can I ask for a tiny tweak of the Recipe? In the main list it says 3tbsp of ground flax seed, but when I read down the description with photos later, it says “flax egg”, which is mixed with water, usually. If this is what you mean, can you put that in the list of ingredients? I expect it will turn out well either way : ) Thanks for the lovely recipe.

Hi there, I apologize for the flax egg confusion. Those photos and descriptions were taken/written from the original trial several years back in 2011. I recommend following the actual recipe’s instructions and not pay attention to any mention of flaxegg elsewhere in the post. I will try to remove it now

Hi Liz, My fear with red lentils is that it would be too mushy, but that said, I haven’t tried it before! I do think a blog reader mentioned in the comments that red lentils worked, but I can’t really comment beyond that. If you do try it out I’d love to know how it goes!

I made this with red lentils and it turned out perfectly. I have been searching for a red lentil recipe for a meatloaf like loaf that actually would hold together and be sliced. This is it! The flavors are amazing and the smell in the kitchen while it was baking was heavenly. The only thing I would change next time, is to leave out the bread crumbs and switch for a whole grain. Maybe oats or soaked whole buckwheat. Thanks for the amazing recipe.

Made this last night and everyone, even my meat eaters absolutely loved this! Great texture, so happy with how this turned out. Way to go (again!-I love your book) Angela. You are a true inspiration (;

Hey Brittany, Yes I do think you could process them a bit (is this to disguise them for kids by chance? If so, great idea). I probably wouldn’t process them into a full out paste, but a little bit may be fine. And yes you can also bake these in muffin tins. I’ve tried it in the past and it works great (no long bake or cool time either!). I can’t quite recall how long they took to cook, but I would start checking them around 20-25 minutes probably.

Hi, this looks yummy! I’m going to give it a try. Wondering if you’ve ever made it ahead of time, put it in the fridge overnight, and then baked it the next day? Or perhaps I would have better luck baking it and then simply reheating the next day? Trying to do some food prep ahead of time :)

Hi Angela, Yes I have made it and put it in the fridge (uncooked) the day before! I like to let the loaf pan sit on the counter for 15-20 minutes or so before cooking (so it’s not stark cold from the fridge) and that way the cooktime is a bit closer.

I made this recipe a few years ago (and loved it) and it’s time to do it again! I’m wondering if it’s possible to freeze it? If so, should it be cooked or not cooked prior to freezing? I see a few websites that vary in their opinion. Thanks for all you do!

Hey Natasha, I have froze this loaf in the past, but I can’t recall for the life of me which way I did it! I think it was from cooked. I just chatted with Nicole (OSG’s recipe tester) and she said the following: “I like to cook loaves first then slice them into serving sizes for convenience, wrapping them individually in a layer of parchment and then tinfoil. I place these individually wrapped slices into a large freezer bag or container. To thaw, they can be placed in the oven, still wrapped, and they stay moist :) I would freeze the full loaf the same way just without slicing first.” I hope this helps you (and thanks Nicole for weighing in!)

Yes you can leave out the cranberries or raisins for sure….the loaf just won’t have those littles pops of sweetness which is a nice contrast to the savoury herbs and lentils. I wouldn’t leave off the glaze though, as I do find that’s essential :)

I made this last night & it was fabulous! A bit of work but so worth it. I would definitely make it again. I tried to heed your recommendation not to deviate from the recipe, and the changes were minor: I had no dried cranberries but I subbed dried cherries which I chopped; and had no walnuts, so I used pecans instead; and I had to sub an Italian herb seasoning blend for the individual spices; I had no red pepper flakes; & I added a splash or two of coconut aminos. Next time I’ll try the cranberries, walnuts, & the separate, specified spices. I made my own bread crumbs from some toasted sourdough.
The only thing I would do differently is to double the amount of the glaze sauce!
I savored two re-warmed slices for brkfst this morning. This loaf would also make a tasty sandwich. (Ha, I might just “have to” try it for lunch today.) Thank you for all your effort in coming up with such a great version of a vegan loaf!

This receipt does not take 40 minutes to prepare. It took me at least and hour and a half before I had this in the pan and I am a very seasoned cook. That being said, I felt like I was going to be sorry I made this as even if I loved it or hated it: Sorry because it took me so long to make and wasn’t pleased with it; Sorry because I loved it and would have to devote time to keep making it. Turns out we LOVED IT.
You need to follow the receipt without deviation (I’m so guilty of that) if you want the texture to hold up and the loaf to hold together. It’s got the texture of ground meat if you do it right.
So, when you do decide to make it, give yourself a couple hours (I made my lentils from scratch). I can guarantee, it’s worth the effort. I’ve since made it three times. The best part, it makes a fairly large loaf and it’s great leftover.

it looks good. It has held its shape. It’s good enough to be worth the very lengthy prep time.

The only thing missing is nutrition data. It’s too easy to get lulled into thinking ‘because it’s vegan, nutrition data isn’t important’….. a calorie is a calorie no matter where it comes from. And too many calories, no matter how healthy, will still have negative impact over time ……

Hi Eva, So glad you enjoyed it! We’re in the process of adding nutritional info on the blog. Not sure if you have the OSG recipe app, but all the recipes have nutritional info in there (including this one).

Made the recipe per the instructions for Christmas 2018. It was “just OK”. Not horrible, but the was lacking flavour and some “meaty”consistency. Wont be making this again…will try other recipes. Thanks for the baseline recipe – happy holidays.

Can’t wait to try this! However, I’m also looking for the Cauliflower Carrot Mash recipe on your site, but not having any luck. Rather surprised that you mentioned it but didn’t link it. Care to give me a hint about how to find it? I looked under the vegetable tab already.